Pinto bean tart with millet crust from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 624) by Mark Bittman

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Notes about this recipe

  • macfadden on May 11, 2016

    This smelled great as I was putting it together, but had major textural problems. First, the crust, which consisted exclusively of millet and no binding agent, fell apart entirely. Not really surprising. The filling was so goopy that it could not be lifted out of the pie pan in any semblance of a wedge shape, so it ended up looking like a very disembodied and homely casserole. Also, the instructions just say to add salt to taste. I did (1/4 teaspoon to already salted canned beans), and it tasted fine before it went in the oven, but by the time it was cooked it needed a lot more and there was no good way to mix it in. It would have been nice if he had given a ballpark figure.

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